Beat butter and sugar together in a bowl with electric beaters until pale and creamy. Add the egg and vanilla extract and beat until well combined. Scrape the excess mixture from the beaters back into the bowl.

Sift the flour and baking powder over the mixture. Add the almond meal and stir with a wooden spoon until mixture forms a dough.

Roll the dough out between two sheets of baking paper until 5mm thick. Using an 7cm round cookie cutter cut out as many circles as possible. Then using a 4cm round cookie cutter cut out the centre of each round, making a ring shape. Transfer the rings to a lined baking tray and the smaller rounds to the other lined baking tray. Collect all the pastry scraps and roll out again. Repeat the cutting out process until all the pastry is used. Place trays in the refrigerator for 10 minutes.

Bake for 8-10 minutes until light golden. Cool on trays for 5 minutes, then transfer to a wire rack to cool completely.

To prepare the icing, sift the icing sugar into a small bowl. Stir in the orange juice to make a smooth icing, about the consistency of runny honey, adding a little water if necessary. Spoon the icing over the rings to coat the surface and drip down the sides. While the icing is still sticky, sprinkle over flaked almonds to coat the surface, for a decorative wreath. Store in an airtight container for up to 3 days.

Dust the remaining biscuit rounds with icing sugar.